SCHNITZ UN KNEPP
Schnitz und Knepp is quintessential Pennsylvania Dutch; an old recipe, the name translates to "Apples and Buttons". The dish consists of schnitz (dried apples), ham, and knepp (the dumplings or "buttons").
Provided by A Coalcracker in the Kitchen
Categories Entree
Number Of Ingredients 11
Steps:
- Place dried apples in a bowl and cover with enough water to cover. Set aside and soak for 3 hours.
- Place ham piece in large pot that has a tight-fitting lid. Add enough water to just cover meat and simmer 1-1/2 to 2 hours covered.
- When ham is tender, remove from pot, pull ham from the bone, and cut into cubes, return to pot and add the onion and dried apples along with the water in which the apples were soaked.
- Add the brown sugar and simmer for 30 to 40 minutes OR until apples are tender. When apples are tender, make the knepp.
- For the knepp: In a bowl, stir together flour, baking powder, salt, and pepper.
- In another bowl, mix egg and milk well, then add to dry ingredients. Drizzle in the melted shortening and mix just enough to dampen dry ingredients.
- With the ham broth in the pot boiling, drop the dumpling batter (knepp) from a table spoon on to the boiling broth. Cover tightly, reduce heat but keep the broth bubbling lightly and cook 18 to 20 minutes without lifting lid.
- Serve hot with broth.
Nutrition Facts :
SNITZ AND KNEPP
This is a simple and traditional Pennsylvania Dutch recipe. It simmers, unattended, for a long time releasing an intoxicating aroma while you go about your daily errands. Cooking time does not include soaking the apples overnight.
Provided by Mercy
Categories One Dish Meal
Time 5h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Soak the dried apples in water eight hours or overnight.
- Approximately 4 1/2 hours before serving, cover the ham with cold water and cook slowly for three hours.
- Add the apples and the water they were soaking in to the ham.
- Add the brown sugar and cook for an additional hour.
- For the knepp, sift together the dry ingredients.
- Stir in the egg and melted butter.
- Add enough milk to make a batter stiff enough to drop from a spoon.
- Drop the batter by spoonfuls into the boiling ham and apples.
- Cover the pan tightly and cook the dumplings 10 to 12 minutes.
- Do not lift the cover until ready to serve.
Nutrition Facts : Calories 461.6, Fat 12.1, SaturatedFat 5.2, Cholesterol 106.3, Sodium 2197.9, Carbohydrate 56.6, Fiber 3.6, Sugar 21, Protein 31.4
SCHNITZ UN KNEPP
Few recipes are so locally famous, yet so little known elsewhere, as schnitz un knepp from Pennsylvania. It combines two foods, ham and apples, that are staples of Pennsylvania Dutch cooking. Schnitz means "sliced, dried apples" and knepp is "dumpling". From Heritage of America Cookbook
Provided by ChelseaW
Categories Pork
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Remove skin and fat from outside of smoked pork.
- Place pork in a Dutch oven; add enough water to cover meat.
- Bring water to boiling; reduce heat.
- Cover and simmer for 30 minutes.
- Stir in dried apples and brown sugar.
- Cover; simmer 1 hour more.
- Meanwhile, for dumplings, in a bowl stir together flour, baking powder, and salt.
- In a small bowl combine egg, milk, and melted margarine or butter.
- Add to flour mixture; stir with a fork just till combined.
- Drop dough by rounded tablespoonfuls in 10 mounds atop the simmering liquid.
- Cover; simmer for 20 minutes (do not lift the cover) or till a toothpick inserted into the dumplings comes out clean.
- Serve pork on a platter with the dumplings and apples.
- Spoon a small amount of the remaining liquid over the meat.
- Makes 8 to 10 servings.
Nutrition Facts : Calories 609.6, Fat 34.9, SaturatedFat 11.8, Cholesterol 146.2, Sodium 344.6, Carbohydrate 39.8, Fiber 2.5, Sugar 19, Protein 33.2
SCHNITZ UND KNEPP - DRIED APPLES AND DUMPLINGS
I am a man well up in years with simple tastes and few, But I would like to eat again a dish my boyhood knew. A rare old dish that Mother made that filled us all with pep, This generation knows it not-we called it Schnitz and Knepp. I patronize all restaurants where grub is kept for sale, But my search up to the present has been without avail. They say they never heard of it, and I vainly wonder why, For that glorious concoction was better than pie. Dried apple snits, a slab of ham and mammoth balls of dough Were the appetizing units that filled us with a glow, When mother placed the smoking dish upon the dinner table, And we partook of its delight as long as we were able. My longing for that boyhood dish I simply will not shelf; If I cannot find it anywhere, I'll make the thing myself.
Provided by Molly53
Categories Ham
Time 12h
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Wash apples; cover with water and let soak at least 8 hours or overnight.
- Cover ham with cold water and simmer for 3 hours.
- Add apples and their water; continue to boil another hour.
- Add brown sugar.
- Add dumplings to the pot the last 18 minutes before service.
- To make dumplings: Sift dry ingredients together.
- Add egg, melted butter and enough milk to make a stiff batter.
- Drop by teaspoons into boiling liquid.
- Cover tightly and cook for 18 minutes.
- Serve piping hot on a large platter.
Nutrition Facts : Calories 739.2, Fat 41.3, SaturatedFat 15.7, Cholesterol 159.8, Sodium 2678.4, Carbohydrate 60, Fiber 4.6, Sugar 27.8, Protein 32.8
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